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2 cans x 440ml carrots
1.1/2 cups self raising flour
1 cup plain flour
1 teaspoon bicarbonate of soda
2 teaspoons mixed spice
¾ cups brown sugar
1 cup sultanas
¾ cup oil
3 eggs - lightly beaten
Lightly grease a lamington tray or deep round baking tin. Line base with baking paper - grease paper.
Drain carrots and pat dry with paper towels. Grate coarsely.
Sift dry ingredients into bowl. Stir in sugar, sultanas and carrots along with combined oil and eggs.
Pour mixture into tray and bake in moderate oven for 40 minutes (until your skewer knife comes out clean)
Toppings
Caramel Topping
60 grams brown sugar
2 tablespoons of milk
1.1/2 cups icing sugar
Combine butter and sugar in pan and stir over heat without boiling until sugar is dissolved. Remove from heat, stir in milk then gradually stir in icing sugar. Keep stirring until smooth.
Cream Cheese Topping
1 x 250 grams Philadelphia Cream Cheese
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